Ground Beef Casserole Recipes (7 Easy Hamburger Casseroles)

Ground beef casserole recipes are the dinners you can build from one pound or two of beef, a starch and some cheese, then slide into the oven while you do something else. One 9×13 pan feeds six to eight people, most of them reheat well, and several freeze for a night when cooking is the last thing you want to do.

This page starts with one full recipe, a cheesy ground beef and potato casserole with a printable card at the bottom. Below it are six more easy ground beef casseroles with real amounts, oven temperatures and times, plus how to brown and drain the beef, how to layer, which dishes freeze and how to reheat leftovers safely.

Ground Beef Casserole Recipes at a Glance

Here’s how all seven compare, so you can pick by the time you have tonight and whether you want leftovers for the freezer. Times include browning the beef and baking.

For lighter weeknight ideas built on the same pound of beef, see these healthy ground beef recipes, and browse the full collection of beef recipes for skillet dinners, roasts and braises.

The Main Recipe: Cheesy Ground Beef and Potato Casserole

This is the one to make first. Thin raw potato slices bake in a simple cheddar sauce with a seasoned beef layer in the middle, so the potatoes soak up the beef juices and turn creamy rather than dry. Cover it for the first hour so the potatoes steam tender, then uncover it to brown the cheese.

Ingredients (9×13 pan, 8 servings)

• Ground beef, 1½ lb (680 g), 85% lean.
• Yellow onion, 1 medium, diced, and garlic, 2 cloves, minced.
• Tomato paste, 1 tablespoon, and Worcestershire sauce, 1 tablespoon.
• Smoked or sweet paprika, 1 teaspoon, and dried thyme, ½ teaspoon.
• Yukon Gold potatoes, 2½ lb (1.1 kg), peeled or scrubbed and sliced ⅛ inch (3 mm) thick.
• Unsalted butter, 3 tablespoons (42 g), and all-purpose flour, 3 tablespoons (24 g).
• Whole milk, 2 cups (480 ml), warmed.
• Sharp cheddar, 2 cups (8 oz / 225 g), freshly shredded, divided.
• Kosher salt, 2 teaspoons total, and black pepper, ½ teaspoon.
• Green onions, 2, sliced, to finish.

Step by step

1. Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Brown the beef. Cook the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into crumbles, until no pink remains. Drain off the fat.
3. Season it. Stir in the garlic, tomato paste, Worcestershire, paprika, thyme, ¾ teaspoon salt and the pepper. Cook 1 minute and take it off the heat.
4. Make the cheese sauce. Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3 to 4 minutes until it coats a spoon. Off the heat, stir in 1 cup of cheddar and 1¼ teaspoons salt.
5. Layer. Overlap half the potato slices in the dish and spoon over a third of the sauce. Scatter all of the beef on top, then add the rest of the potatoes and pour the remaining sauce over, pressing the slices down so they’re coated.
6. Bake covered. Cover tightly with foil and bake 60 minutes.
7. Brown the top. Uncover, scatter the remaining 1 cup of cheddar and bake 20 to 25 minutes more, until bubbling and a knife slides through the potatoes with no resistance.
8. Rest. Let it stand 10 minutes so the sauce sets, then sprinkle with green onions and cut into 8 squares.

Slice the potatoes evenly; a mandoline makes it fast. Thick or uneven slices are the main reason this hamburger casserole comes out crunchy in the middle. If you’re short on time, simmer the slices in salted water for 5 minutes first and cut the covered bake to 35 minutes.

6 More Easy Ground Beef Casseroles

These ground beef casserole recipes round out the week. Each uses about 1½ lb (680 g) of beef and fits a 9×13 pan unless noted. Brown the beef first every time, as described in the next section, so the filling is seasoned and ready when the oven is hot. Read the short method once and you’ll have what you need to cook it from this page.

1. Tater Tot Casserole

A Midwestern classic: a creamy beef and vegetable base under a crisp layer of potato tots.

• Brown 1½ lb beef with 1 diced onion; drain and season with 1 teaspoon salt and ½ teaspoon pepper.
• Stir in 1 can (10.5 oz) condensed cream of mushroom soup, ½ cup (120 ml) milk and 12 oz (340 g) frozen green beans or mixed vegetables.
• Spread it in the dish, cover with 1½ cups (170 g) shredded cheddar, then line up a 32-oz (907 g) bag of frozen tater tots on top.
• Bake at 400°F (205°C) for 35 to 40 minutes, until the tots are deep golden and the filling bubbles at the edges.

2. Beef Enchilada Casserole

All the flavor of rolled enchiladas, layered like a lasagna so there’s no rolling.

• Brown 1½ lb beef with 1 diced onion and drain. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, 1 can (15 oz) drained black beans and 1 cup of the enchilada sauce.
• Spread ½ cup of sauce in the dish. Layer 4 corn tortillas (6-inch, torn to fit), a third of the beef, a third of the sauce and ¾ cup cheese. Repeat twice; you need 2½ cups (600 ml) red enchilada sauce, 12 tortillas and 2½ cups (280 g) Mexican-blend cheese in all.
• Cover and bake at 375°F (190°C) for 20 minutes, uncover and bake 10 minutes more. Top with cilantro and sour cream.

3. Cheeseburger Macaroni Bake

Everything you’d put on a cheeseburger, folded into pasta.

• Boil 8 oz (225 g) elbow macaroni 2 minutes less than the package says and drain.
• Brown 1½ lb beef with 1 diced onion and drain. Stir in 1 can (14.5 oz) diced tomatoes, ¼ cup ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire, 4 oz (115 g) cream cheese and 1 teaspoon salt until creamy.
• Fold in the pasta and 1 cup cheddar, spread in the dish and top with 1 more cup cheddar.
• Bake at 350°F (175°C) for 20 to 25 minutes. Serve with chopped dill pickles and shredded lettuce.

4. Shepherd’s Pie (Cottage Pie)

Made with lamb it’s shepherd’s pie; with beef, the British call it cottage pie. In the US both names mean this.

• Boil 2½ lb (1.1 kg) peeled russets until tender, about 15 minutes, then mash with 4 tablespoons butter, ½ cup (120 ml) warm milk and 1 teaspoon salt.
• Brown 1½ lb beef with 1 diced onion and 2 diced carrots and drain. Stir in 2 tablespoons tomato paste and 2 tablespoons flour, then 1 cup (240 ml) beef broth and 1 tablespoon Worcestershire. Simmer 5 minutes until thick and add 1 cup frozen peas.
• Spread the filling in a 9×13 or 3-quart dish, top with the potatoes and rough up the surface with a fork.
• Bake at 400°F (205°C) for 25 minutes, then broil 2 to 3 minutes until the ridges brown.

5. Johnny Marzetti (Beef Noodle Bake)

Ohio’s church-supper favorite: beef, noodles and tomato sauce under a lid of cheddar.

• Boil 12 oz (340 g) wide egg noodles 2 minutes short of the package time and drain.
• Brown 1½ lb beef with 1 diced onion, 1 diced green bell pepper and 8 oz (225 g) sliced mushrooms; drain.
• Add a 24-oz (680 g) jar of marinara, 1 can (15 oz) tomato sauce, 1 teaspoon dried oregano and 1 teaspoon salt. Simmer 5 minutes and fold in the noodles.
• Spread in the dish, top with 2 cups (225 g) cheddar and ¼ cup grated Parmesan. Bake covered at 375°F (190°C) for 20 minutes, then uncovered 15 minutes.

Prefer beef and egg noodles in a creamy sauce? Our stovetop ground beef stroganoff takes 30 minutes and uses the same noodles.

6. Taco Casserole

A crunchy, layered taco night that bakes in 20 minutes.

• Brown 1½ lb beef and drain. Add 2 tablespoons taco seasoning and ⅔ cup (160 ml) water and simmer 5 minutes until thick.
• Stir 1 can (16 oz) refried beans with 1 cup salsa until spreadable.
• Scatter 3 cups lightly crushed tortilla chips in the dish, spread on the beans, then the beef, then 2 cups (225 g) Mexican-blend cheese.
• Bake at 350°F (175°C) for 20 minutes. Top with shredded lettuce, diced tomato, sour cream and a handful of whole chips.

The seasoning and simmering method comes straight from our ground beef tacos, so make a double batch of taco meat one night and use half for this bake later in the week.

How to Brown and Drain Ground Beef

Every ground beef casserole starts here, and good browning is the difference between a deep, savory filling and a gray, watery one.

1. Use a wide pan. A 12-inch skillet holds 1½ lb in a thin layer. Crowded beef steams instead of browning.
2. Heat first. Get the dry skillet hot over medium-high heat, then add the beef in one flat piece.
3. Leave it alone. Let it sear 3 to 4 minutes until the bottom is brown, then break it up with a stiff spatula or a potato masher.
4. Add onion after the sear, when the fat has started to render, and cook until it softens.
5. Drain. Tilt the pan and spoon the fat into a heat-safe cup, or pour the beef into a colander set over a bowl. Never pour grease down the sink.
6. Season after draining, so the spices stay with the meat instead of going out with the fat.

Cook ground beef to 160°F (71°C), the safe minimum on the FoodSafety.gov temperature chart. Brown it fully before it goes into the dish; never layer raw ground beef and count on the oven to finish it, since the center of a dense bake heats slowly.

Check your beef before you start. Our guides on how long ground beef lasts in the fridge and how to tell if ground beef is bad cover color, smell and texture.

How to Layer a Hamburger Casserole

Layering decides whether everything finishes at the same time. A few rules work across all of these recipes.

• Sauce on the bottom. A thin layer of sauce under tortillas, pasta or potatoes stops sticking and scorching.
• Raw starch needs liquid and a cover. Raw potato slices must be coated in sauce and covered with foil, or the top layer dries out before the bottom cooks.
• Undercook pasta by 2 minutes. It keeps absorbing sauce in the oven.
• Cheese goes on last, or for the final 15 to 25 minutes on long bakes, so it melts and browns without burning.
• Crisp toppings stay dry. Tater tots, chips and crumbs go on top, not under sauce.
• Rest before cutting. Ten minutes lets the sauce set so the squares hold their shape.

Glass and ceramic dishes hold heat and give a gentle, even bake. A metal 9×13 cooks a little faster and browns the edges more, so check about 5 minutes early.

Make-Ahead and Freezer Ground Beef Casserole Recipes

Nearly all ground beef casserole recipes can be built the day before, covered and refrigerated. Add 10 to 15 minutes to the bake when it goes in cold, and let a glass dish stand out for 20 minutes first so it doesn’t crack in a hot oven.

Freezing works best for saucy, soft ground beef casserole recipes. Crisp toppings and creamy sauces made with lots of sour cream are the weak spots.

To freeze, cool the dish quickly, wrap it in plastic and then foil, label it and use it within 2 to 3 months for the best quality. Disposable foil pans free up your baking dishes. Thaw overnight in the refrigerator, then bake covered at 350°F (175°C) for 45 to 60 minutes, or bake from frozen for about 1½ hours covered, then uncovered for the last 15 minutes. Times follow the FoodSafety.gov cold storage chart.

Storing and Reheating Leftovers

Leftovers keep well if you handle them quickly. These rules apply to every recipe on this page.

• Refrigerate within 2 hours of baking, in the dish (covered) or in shallow containers.
• Eat within 3 to 4 days.
• Reheat to 165°F (74°C) in the center, checked with an instant-read thermometer.

Pasta casseroles dry out as they sit. Sprinkle 1 to 2 tablespoons of milk or water over a portion before reheating it.

What to Serve With a Ground Beef Casserole

A ground beef casserole is rich and filling, so the best partners are fresh, crisp or a little sharp.

• A green salad with a vinegar dressing, or a crunchy coleslaw.
• Steamed or roasted green vegetables: green beans, broccoli or peas.
• Something acidic such as pickles, pickled onions or salsa, especially with the cheeseburger and taco casseroles.
• Bread for saucy bakes: garlic bread with Johnny Marzetti, cornbread with the enchilada casserole.

For another quick, creamy beef dinner, try chipped beef on toast, ready in 20 minutes. When you want a change from beef, our chicken noodle casserole recipe uses the same make-ahead tricks.

Ground Beef Casserole Recipes FAQ

Do you cook ground beef before putting it in a casserole?

Yes. Brown it fully to 160°F (71°C) and drain the fat first. Raw beef releases fat and water into the dish and may not cook evenly in the center.

How do you keep a hamburger casserole from being greasy?

Use 85% or leaner beef, drain it well after browning and blot it with paper towels if needed. Add the seasoning after draining.

Can I assemble a casserole the night before?

Yes, except the taco casserole. Cover and refrigerate it, then add 10 to 15 minutes to the baking time.

What temperature should a casserole be baked at?

Most bake between 350°F and 400°F (175°C to 205°C). Use the higher end for crisp toppings like tater tots and the lower end for cheesy pasta bakes.

How long does a ground beef casserole last in the fridge?

Three to four days, covered. Reheat portions to 165°F (74°C), or freeze them for 2 to 3 months.

Cheesy Ground Beef and Potato Casserole Recipe Card

Calories are an estimate per serving (⅛ of the dish) based on USDA FoodData Central values for pan-browned, drained 85% lean ground beef, raw potatoes, whole milk, butter, all-purpose flour, cheddar cheese and onion.

Chef Emma

Cheesy Ground Beef and Potato Casserole

Thin-sliced potatoes baked in a cheddar sauce with a seasoned ground beef layer in the middle, covered until tender and finished with a bubbling cheese top. One 9×13 dish, 8 servings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Beef layer

• 1½ lb ground beef 680 g, 85% lean
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked or sweet paprika
• ½ tsp dried thyme
• ½ tsp black pepper

Potatoes and cheese sauce

• 2½ lb Yukon Gold potatoes 1.1 kg, sliced ⅛ inch (3 mm) thick
• 3 tbsp unsalted butter 42 g, plus a little for the dish
• 3 tbsp all-purpose flour 24 g
• 2 cups whole milk 480 ml, warmed
• 2 cups sharp cheddar 8 oz / 225 g, freshly shredded, divided
• 2 tsp kosher salt divided (¾ tsp for the beef, 1¼ tsp for the sauce)
• 2 green onions sliced, to finish

Equipment

• 9×13-inch baking dish
• 12-inch skillet
• Medium saucepan and whisk
• Mandoline or sharp knife
• Aluminum foil

Method

 

1. Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Cook the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into crumbles, until no pink remains and it reaches 160°F (71°C). Drain off the fat.
3. Stir in the garlic, tomato paste, Worcestershire, paprika, thyme, ¾ teaspoon salt and the pepper. Cook 1 minute and remove from the heat.
4. Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3 to 4 minutes until it coats a spoon. Off the heat, stir in 1 cup of the cheddar and 1¼ teaspoons salt.
5. Overlap half the potato slices in the dish and spoon over a third of the sauce. Scatter all of the beef on top, add the remaining potatoes and pour the rest of the sauce over, pressing the slices down so they are coated.
6. Cover tightly with foil and bake 60 minutes.
7. Uncover, scatter the remaining 1 cup of cheddar and bake 20 to 25 minutes more, until bubbling and a knife slides through the potatoes with no resistance.
8. Let stand 10 minutes, sprinkle with green onions and cut into 8 squares.

Notes

Slice the potatoes evenly so they cook through; for a shortcut, simmer the slices in salted water 5 minutes and cut the covered bake to 35 minutes. Make ahead: assemble, cover and refrigerate up to 1 day, adding 10 to 15 minutes to the covered bake. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze 2 to 3 months; reheat to 165°F (74°C). Calories are an estimate per serving (1/8) from USDA FoodData Central values for pan-browned, drained 85% lean ground beef, raw potatoes, whole milk, butter, flour, cheddar, onion and seasonings.